Stained Glass Cake

I honestly do not think I will ever come across a more colourful dessert.


Upon seeing this bizarrely colourful cake, I really wanted to make it for the next family event.
Other than being softly sweet and brightly colourful, its gentle texture and lightness made it perfect for the finale of a large summer meal.
I paired it with a Souffle Milanaise (cold lemon souffle) for supper when we had our dear friends the Shanahans come over, and then when the McWhirters came over, and it was then paired with a large English Trifle. On both occasions we had a real blast; and not just because we had the Stained Glass Cake for dessert.


This Stained Glass Cake could almost be counted as one of my Redwall recipes, because not only do I not know where quite to categorise it, but because of the stained-glass idea, it is like a monastery window, which is Redwall.
This is a huge crowd pleaser, because it makes the adults feel refreshed by the lightness, and the little ones become eager due to the colours. Blue jello for me it what really makes this recipe. You can make it for Christmas, using only red and green jello, who knows?
In one sentence, this neat recipe is gelatin mixed into whipped cream, with 3 different choices of jello cubes folded into it, on a graham cracker crust. Tada.

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Stained Glass Cake
From Cook's Country, June/July 2009

12 graham crackers, crushed to fine crumbs (about 1 ½ cups)
¾ cup sugar, divided
5 tablespoons butter, melted and cooled
3 (3 ounce) boxes Jell-O
4 ½ cups boiling water
¾ cup pineapple juice
1 envelope unflavored gelatin
2 cups heavy cream
1 teaspoon vanilla extract
1/8 teaspoon salt

For the crust: Adjust oven rack to middle position and heat oven to 325 degrees. Stir cracker crumbs, ¼ sugar, and butter in bowl until crumbs resemble wet sand. Press into bottom of 9-inch springform pan and bake until edges are golden brown, 12 to 15 minutes. Cool on wire rack.

For the filling: In 3 separate large bowls, whisk each box Jell-O with 1 ½ cups boiling water until dissolved. Pour into 3 loaf pans or pie plates (I used cake pans) and refrigerate until set, about 4 hours. Once set, cut into ½-inch cubes and keep chilled. Combine ¼ cup pineapple juice and unflavored gelatin in bowl. Microwave, stirring occasionally, until dissolved, 1 to 3 minutes.
Slowly whisk in remaining pineapple juice. With electric stand mixer set on medium-high, whip cream, vanilla, salt, and remaining sugar until stiff peaks form, about 3 minutes. Reduce speed to low and slowly add juice mixture until combined.
Gently fold Jell-O cubes into cream mixture. Scrape into prepared pan and refrigerate until set, at least 4 hours or up to 2 days.

This cake should be eaten the day of or after. Though stored in the refrigerator, it doesn't keep well after 2 days of sitting.